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Recipes

Zucchini Patties with Feta

By Engin AkinPhotography by Quentin Bacon

5.0

(2)

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Serve this small plate (or meze) with two others—Flaky Cheese Rolls and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.

Recipe information

  • Yield

    Makes about 18 Servings

Ingredients

2

1/2 cups coarsely grated zucchini (from about 3 medium)

1

teaspoon salt, divided

1

large egg

1

large egg yolk

1

/2 cup (or more) all purpose flour

1

/2 cup crumbled feta cheese

1

cup chopped fresh Italian parsley

1

/2 cup chopped green onions

1

1/2 tablespoons chopped fresh dill

1

/2 cup (about) olive oil

1

/2 cup (about) corn oil

Plain Greek yogurt

Need to make a substitution?

Preparation

  1. Step 1

    Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.

    Step 2

    Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels.

    Step 3

    DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

Explore Bon AppétitZucchiniSquashVegetableFetaCheeseQuickEasySideStarterNut-FreeVegetarianFryDinner